Methods for quick and proper salting of mushrooms of mushrooms at home (+30 photo)

Both seasoned and novice mushroom pickers love to collect mushrooms. These mushrooms grow in fairly large groups, so when you see one lump, you should take a good look. There are several types of mushrooms: yellow, pepper, aspen, black and raw. Mistresses prefer to salt mushrooms, as it is simple and tasty, but it is worth remembering that they are conditionally edible mushrooms, so you need to know how to properly process them before salting.

Features of mushrooms and useful properties

The most tasty for pickles is considered a white lump (real). He has a tubular open cap, the middle of which becomes depressed with age. The diameter of the cap can reach 20 cm. The pulp of the fetus is painted white. Milky juice at the cut point acquires a yellow tint.

The black lump (nigella) has a dark green or yellow-brown hat with a round shape. The surface of the hat is wet with the edges bent inward. Sometimes concentric circles can be seen on the hat. The pulp is white. Salted mushrooms acquire a wine color.

The fleshy breasts are rich in carbohydrates, proteins and minerals, which are easily absorbed by the human body. Mushrooms are advised to be included in the composition of various diets in boiled form, since they contain a large amount of protein. The breast has other beneficial substances:

• B and D vitamins;
• carotene;
• vitamin C;
• phosphorus;
• calcium;
• magnesium.

The use of these fruits favorably affects the nervous system, increases the immunity and performance of the blood-forming organs. In folk medicine, peppermint is often used to treat kidney and urolithiasis.

Preparation and processing of mushrooms

To properly pickle mushrooms at home, they should be pre-processed and prepared for salting. To begin with, carefully damaged and wormy fruits are carefully sorted and rejected. If a small area of ​​the fruit body is affected, then it can be cut to a healthy pulp, as well as remove forest debris. The most contaminated mushrooms can be cleaned with a soft brush. If the dirt is firmly eaten, then such fruits are soaked for several hours.

After cleaning, the mushrooms are washed well and cut according to the recipe. When salting the hats themselves, it is better not to throw out the legs, but to cook mushroom caviar.

The next step in preparing for salting is soaking. You should not forget about him, because otherwise the breasts will be bitter. Forest harvest must be completely immersed in cold water. Fruits will float to the surface, but they can be crushed by a lid with a small load. The milk is soaked for three days, during which it is necessary to change the water twice a day.

Soaked mushrooms are thoroughly washed 3-4 times. If there are few fruits, then it is advisable to thoroughly rinse each breast.

Methods for salting mushrooms for the winter at home

There are two ways to salt mushrooms for the winter: cold and hot. Among the variety of recipes, every housewife will surely find the most suitable for herself.

Hot

Hot salting will take much less time from the hostess than pickling with the cold method. It is used when there are no suitable conditions for prolonged soaking of the fruit. For this method, you need to boil the milk.

1. The washed fruits are left in a colander to get rid of excess water.
2. In a clean pan, add at the rate of 1 liter of water 1 tbsp. l salt, 20 peas of black pepper, 10 peas of allspice, 2-3 cloves, several bay leaves.

   

3. A large capacity for the brine must be selected, because it is in it that the breasts will saline.
4. After boiling the brine, boiled fruits are thrown into the pan and boiled for 10-15 minutes.
5. The container is removed from the heat and the horseradish root and a few cloves of garlic are added to taste.

   

6. From above, it is necessary to install the load so that the fruit bodies are completely covered with brine and not in contact with air.
7. The pan is transferred to a cool place and left there for a week.
8. After this time, the fruits are laid out in sterile jars and poured with brine.
9. In each jar, you need to add sunflower oil to prevent air from entering, after which the containers are tightly closed with lids.

   

Containers with mushroom mass are transferred to a cool place for about 40 days. After 1-1.5 months, the dish will be ready.

Cold

Cold salting requires long soaking, because this method eliminates cooking. Quickly cook the fruits will not work, because soaking should last 72 hours. To prepare 5 kg of loaves, you will need the following ingredients:

You may be interested in:

Poisonous mushrooms of the Leningrad region - names and descriptionThe largest mushroom - in the world, on earth, in Europe and RussiaMushroom marinade - how to make pickle for pickling for the winter?

• 500 g of salt;
• dill umbrellas;
• leaves of cherry, currant and horseradish;
• fresh garlic.

To begin with, the harvested crop is cleaned of garbage and washed well. Pour clean fruits with cold water, press down on top with a lid and place for three days in the cellar. During soaking, water must be changed 2-3 times a day. After soaking, they start salting:

1. Soaked mushrooms are sprinkled with salt and laid out in layers in a bowl with the caps down.
2. Each layer is covered with leaves, dill and chopped garlic.
3. The filled container is covered with a cloth and the rest of the greens are laid out.
4. Install a suitable load from above and take out the capacity to the cellar for a month.

The temperature of the room in which pickles will be stored should be below 16 ° C. You can try the mushrooms in two months.

In a barrel

For salting the forest crop in a wooden barrel, the following ingredients are prepared:

• 1 kg of boiled mushrooms;
• 50 g of salt;
• currant and horseradish leaves;
• spices are added to taste.

The peeled fruit bodies are soaked for a day, not forgetting to pre-salt a little water. During this time, change the water twice. The soaked breasts are washed and thrown into boiling water. After boiling, boil for about 5 minutes and recline in a colander. Spread the mushroom mass in the barrel should be layers, pouring each layer with salt, spices and shifting leaves. The last layer is covered with gauze and set oppression.

With spices

To salt 5 kg of mushrooms, the following components are prepared:

• 200 g of salt;
• 10 leaves of blackcurrant and cherry;
• 5 branches of dill;
• 5 horseradish leaves;
• 10 peas of black and allspice;
• 5 bay leaves.

The bottom of a deep container is covered with leaves and several branches of dill. Prepared fruits are laid out in layers of about 10 cm. Each layer is generously sprinkled with a mixture of spices. A filled container is covered with a layer of leaves on top and heavy oppression is established. You can taste the dish after 1.5 months.

In cabbage leaves

To prepare the buns according to this recipe, a two-day soaking of the fruits will be required.After soaking, prepare the following ingredients:

• 5 kg of mushrooms;
• 5 l of water;
• 300 g of table salt;
• 100 g of fresh dill;
• 20 leaves of currant and cherry;
• 10 leaves of cabbage;
• 1 head of garlic.

Each clove of garlic is cut into two or three parts. Dill is washed and finely chopped. Mushrooms are placed in a container in layers, each of which is covered with cabbage, cherry and currant leaves. Then sprinkle with salt, garlic and dill. They put oppression on top and take it out to the cellar for 60 days.

Salted breast recipes

An excellent appetizer for the festive table is a dish of mushrooms with fresh tomatoes. It turns out not only beautiful, but also very tasty.

For cooking, you will need the following ingredients:

• 0.5 kg of hard tomatoes;
• 4 tbsp. l margarine;
• 3 onions;
• 0.2 kg of feta cheese;
• egg;
• 0.5 cups sour cream;
• 5 tbsp. l salted breasts;
• parsley, salt and pepper - to taste.

The tops of the tomatoes are cut off and the pulp is removed. The pulp is placed in a blender, 2 tbsp. l margarine, chopped onion and chop well in tomato sauce. In a bowl with a beaten egg, chopped feta cheese, pepper and finely chopped salted mushrooms are introduced.

The resulting mixture is placed in tomatoes. Top up the remaining margarine and pour over the cooked sauce. The dish is salted and sent to the oven for stewing over medium heat. Before serving, the dish is poured with sour cream and decorated with greens.

Answers to Common Questions

Gruzdi is a wonderful find for any mushroom picker. These fruits are great for harvesting for the winter, so it’s not difficult to salt them. If you follow all the recommendations, you can pamper your family with a fragrant and healthy mushroom dish.